Light Vegetable Broth

by Amber

Servings: 6 quarts

INGREDIENTS

6 1/2 qt Water
2 c White wine or unsweetened ap
6 Celery; thickly sliced
6 Carrots; scrubbed and
; coarsely chopped
2 lg Potatoes; scrubbed and
; coarsely chopped
3 md Zucchini; thickly sliced
2 lg Onions; chopped
1 Leek, white part only; clean
; thickly sliced
5 To 6 cloves garlic; crushed
1/2 lb Mushrooms; cleaned & left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

INSTRUCTIONS

Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables.

CHEF COMMENTS

Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth.

Tagged: soups, stocks, vegetablestock add tags

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